Wednesday, January 20, 2010

Gluten-free Chocolate Chip Cookies

Gluten-free Chocolate Chip Cookies
1 cup brown sugar
1/2 cup white sugar
1/2 cup butter (softened)
8 oz cream cheese (softened)
1 egg

Mix together sugars, butter, cream cheese and egg. Then add:

3/4 cup finely grated pecans (I grated mine using my microplane grater.)
1 cup brown rice flour
1/2 cup + 2 tablespoons all purpose GF flour*
1 teaspoon baking soda
1/2 teaspoon salt

After they have been well incorporated, add:
chopped pecans
chocolate chips
OR whatever mix-ins your heart desires!

Refrigerate the dough for 30 minutes or so. Place tablespoons of dough on a cookie sheet. (I like Airbake pans or Pampered Chef Stones for cookies.) Then bake at 375 for 10-12 minutes.

The cookies came out very tasty! They are a nice chewy consistency with a good flavor.

*Right now I am using Bob's Red Mill GF AP flour. I don't really care for the taste of it so I think I'll try to find a different brand of AP flour or just make my own blends of flour in the future.


  1. If you are trying the Bob's raw, I will not argue with you. It is AWFUL raw and it stinks as well. Tastes fine after baking, though.

  2. Yeah, it is fine after baking. I still don't like it as the only flour. I've used it for other things and have figured out that it is better mixed with other things.

  3. has a good non-offensive tasting AP flour. It works well for cookies I've discovered.